ISO: Polish (?) multi-layer cake!
Years ago a neighbor of Polish descent promised to make my daughter a cake (she passed away, and I miss her, and I wish she'd shown me how to make this cake!) I think she said it was 12 or 16 layers, each layer was brushed onto an 8" or 9" cake pan and either broiled or baked for about a minute. Then after all layers cooled they were layered with caramel or some kind of frosting and the top layer was frosted in chocolate.
I think a Dobosh torte comes closest, but it's not the real thing. I know I asked her about that, but she scoffed - saying that a Dobosh didn't come close.
Has anyone heard of this?
I have done a lot of research on this, and hope that someone who actually knows what this is can help.
I came across, or should I say stumbled across dobos recipe today...still interested in it?
Nobody heard about this cake on my polish forum. They all thought it was something related to Dobos torte.
I have one idea though- my mom used to make this waffle (large, flat, crisp waffles, you can buy them at any polish or russian deli) and fill them with a homemade caramel sauce she cooked for hours, then spread it between waffles (usually 10-12 layers). Sometimes she left it like this, other times she would cover it with melted chocolate. Then she would put something heavy on it and let it sit overnight. We would cut little squares and eat it with a glass of milk.
I think that dobos torte is what the lady was looking for.
I had a recipe of that multi-layered dessert that you mention....I wonder what happened to it... I can't find it. I was a little worried about it as it had uncooked eggs in it, and although I have no worries about that here, I know other areas do.
Maybe someone has a recipe for that dessert.
I have this very old and simple recipe.I don't know the name for this cake,but i remember that taste great ,and i think it is what u looking for.
0,5kg of flour
0,5kg of sugar
0,5kg of eggs it is about 8big eggs
each layer bake on round cake pan for about 5-10min till golden
caramel is from sweetened condensed milk in a can,cooked for about 3 hours in water.
don't open the can,don't worry will not explode. it has to be covered in water at all time
take out can from water and wait about 10 min to cool and open.
i don't know english well,but if u have question ask.
What you describe looks to me to be something known as "Baumkuchen". I'm not sure where it originated (it's prepared throughout Europe; mostly in Scandinavian and German cultures) but I prepare it at least once each year. It's known as "Christmas Cake" and/or "King of Cakes", depending on who's describing it, and it isn't difficult to make; just time consuming. In its traditional form it's prepared on a rotating spit that is progressively layered with batter each time the previous layer has set.
I make it using a baking sheet (if I'm fussy about how it looks I may use a cake pan) and I cut it to shape when It's finished.
Google "Baumkuchen" and you'll find just about everything you need to get you started.
I'm looking for a recipe a polish couple made for us when we were visiting my sister it had crispy layer's and like an light orange chiffon between the cripsy layer's , she would not give out her recipe and I guess it went to the grave with her unless someone know's of this cake ....